Zucchini & Carrot Ribbon Fettucini
photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 ounces fettuccine (I use whole wheat)
- 2 small zucchini, washed and trimmed
- 3 medium carrots, pared and ends trimmed
- 4 tablespoons butter
- salt, to taste (I don't use much at all)
- black pepper, coarsely ground, to taste
- 1 tablespoon chives, finely chopped
- parmesan cheese, freshly grated (optional on each serving)
directions
- In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
- Cook pasta according to package directions in a large pasta pot.
- Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
- Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
- If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.
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Reviews
-
A deceptively simple dish, which makes an excellent quick supper! I halved the recipe and next time would just make the full amount, this is very light and very tasty, I certainly could have had more! I didn't use any salt, just a good grind of black pepper and some parmesan and chives from the garden. Really really nice, thank you HokiesLady, definitely a keeper for me! made for I Recommend tag game.
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Oh, wow, this is surprisingly good! This surpassed my expectations. I succumbed to the temptation to add more butter, but really, it's not at all necessary as the 4 tablespoons combined with the liquid given off by the veggies is perfect. This is spectacular made as directed. Thanks, HokiesLady! Made for Please Review My Recipe tag game.
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